Ingredients

Method

Wash the chicken bones thoroughly to remove any blood. Place in a large stockpot, cover with 2.5 litres cold water and bring to the boil. As the water reaches boiling point, scum may float to the surface – skim off with a spoon to ensure a clear stock.

Once boiling point is reached, reduce the heat to a simmer, skim off any more scum and add the spring onions, onion and ginger. Simmer for 3–5 hours over a very low heat. Strain.

The stock keeps for 2–3 days in the refrigerator, or you can freeze it. Bring the stock to the boil before using.